15 Recipes With Cream of Chicken Soup

Recipes with Cream of Chicken Soup is a versatile ingredient that can be used in a variety of delicious recipes. We are glad to share some of the best recipes that feature cream of chicken soup. 

From chicken pot pie to creamy pasta, these recipes are sure to become your family favorites. So prepare to create some cooking magic and grab a can of cream of chicken soup! 

The Best Recipes With Cream of Chicken Soup

The choices for the cream of chicken soup are boundless, here are some of the recipes with cream of chicken soup:

1. Classic Chicken Casserole

A perennial favorite! For a hearty casserole topped with golden, crispy breadcrumbs, combine cooked chicken, veggies, and cream of chicken soup. Here is a wonderful recipe for you: 

Ingredient: 

• 1 tbsp. olive oil
• 1 chicken pieces (eight in total), such as thighs and drumsticks
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 2 celery sticks, thickly sliced
• 2 carrots, cut into 2cm (3⁄4in) chunks
• 2 leeks, cut into 2cm (3⁄4in) chunks
• 600 g (1lb 6oz) potatoes, peeled and cut into large chunks
• 1 level tbsp plain flour
• 600 ml (1 pint) hot chicken stock
• 2 rosemary sprigs
• Half a lemon

Recipes: 

In a large, flameproof casserole, heat the oil. Season the chicken pieces and brown them all over for 10 minutes. Take out and set aside. Remove the fat from the pan; it should be about 75ml (3fl oz). Return only 1 tablespoon of the oil to the pan and discard the rest. Preheat the oven to 200oC (180oC fan oven).

Cook, stirring occasionally, for 5-10 minutes with the onion, garlic, celery, carrots, leeks, and potatoes. Cook for 2 minutes after adding the flour, then add the stock. Return the browned chicken to the pan and season thoroughly. 

Squeeze the juice from the lemon half over the rosemary and place the squeezed lemon half in the pan. Bring the dish to a boil, covered. 

Cook for 25-30 minutes, or until the chicken is cooked through and the sauce is hot and thickened.

2. Creamy Chicken and Rice Soup

Blend cream of chicken soup with delicate rice, chicken, and a mix of herbs to make a soul-satisfying soup for a hearty supper. You can try this tasty recipe:

Ingredient: 

• 1 tablespoon olive oil
• 1 stick celery chopped finely
• 2 medium carrots peeled & chopped finely
• 1/2 medium onion chopped
• 3 cloves garlic minced
• 3 tablespoons flour
• 4 cups chicken broth
• 1/4 teaspoon Italian seasoning
• 3/4 cup uncooked white jasmine rice
• 1 cup heavy/whipping cream
• 1 pound uncooked chicken breasts cut into bite-size pieces/strips
• Salt & pepper to taste

Recipe: 

Combine the olive oil, celery, carrots, and onion in a soup pot over medium-high heat. Cook, stirring periodically, for 5-7 minutes.

Cook for about a minute after adding the garlic and flour.

Pour in the broth slowly, stirring/scraping up the browned pieces from the bottom of the saucepan until the flour dissolves.

Combine the Italian spice, rice, and cream in a mixing bowl. Increase the heat to high, and after the soup comes to a moderate boil, give it a thorough stir before lowering the heat to a simmer and covering the pot with a little ajar lid. 

Allow the soup to simmer for 10 minutes. I stir it sometimes to keep the rice from sticking to the bottom of the saucepan.

Cook for another 7-10 minutes, or until the chicken and rice are both done season with salt and pepper to taste (I use a lot of both). 

This soup will quickly absorb the broth. If you want a thinner soup, add chicken broth, and you’ll need to add broth to leftovers. 

If you aren’t going to eat the rice straight away, cook it separately (add rice to individual portions immediately before serving).

3. Cheesy Chicken Enchiladas

Roll tortillas with seasoned chicken and cheese, then smother in a creamy sauce made from you guessed it cream of chicken soup. Here is a simple recipe for you:

Ingredient:    

• 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
• 1 cup shredded Monterey Jack cheese (or mozzarella)
• salt, pepper, Adobo seasoning, to taste
• 10 flour tortillas (taco size)
• 3 Tablespoons butter
• 3 Tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 4-ounce can of diced green chiles (do not drain)
• 1 cup shredded Monterey Jack Cheese

Recipe: 

Preheat the oven to 350°F. Nonstick cooking spray should be sprayed onto a 913-inch baking dish.

In a medium-sized mixing bowl, combine 2 cups shredded cooked chicken and 1 cup shredded Monterey Jack cheese, as well as salt, pepper, and Adobo flavor to taste.

Fill each of the 10 flour tortillas with the chicken filling. Roll everything up and lay it in the prepared baking dish.

Melt 3 tablespoons butter in a medium saucepan. Allow 3 tablespoons of all-purpose flour to cook and thicken for 1 minute (do not allow to burn).

Whisk in 2 cups chicken broth until smooth. Add 1 cup of sour cream and 4 ounces of diced green chilies. Make sure the mixture does not boil.

Remove the sauce from the heat and pour it over the enchiladas.1 cup shredded Monterey Jack cheese on top.

Bake for 20 to 25 minutes. Turn the grill high and broil these for a minute or two until the cheese is slightly browned and bubbling.

4. Creamy Chicken Pot Pie

Layer flaky pie crust over a filling of chicken, veggies, and, of course, cream of chicken soup to make the ultimate comfort food. You can try this amazing recipe at home: 

Ingredient: 

• 3 carrots sliced, about 2 cups
• ½ onion chopped
• 2 celery stalks diced, about 1 cup
• 3 garlic cloves minced
• 1 tbs salted butter
• 3 chicken breasts cubed
• ⅓ cup all-purpose flour
• 3 tsp thyme
• 2 teaspoon salt or to taste
• 2 teaspoon pepper or to taste
• 1 cup chicken broth
• 2 cups milk whole milk preferred
• 1 cup heavy cream
• ½ cup frozen peas
• 1 pkg pie crust two crusts
• 1 egg lightly beaten

Recipe: 

Cook the chicken in salted water for about 10 minutes in a big pot. Take off the heat, drain, and set aside.

Cook carrots, onion, and celery in a large, deep skillet until translucent and softened. Cook until the garlic is aromatic. Cook for 1 minute, stirring frequently, after whisking in the flour. Add the thyme, salt, and pepper to taste. 

Whisk in the chicken broth until no lumps of flour remain. Whisk in the milk and heavy cream until fully mixed. Simmer mixture over medium-low heat, stirring regularly, for 5-10 minutes, or until thickened. A rich gravy is desired.

Incorporate frozen peas and cooked chicken.

Preheat the oven to 425°F or as directed by the manufacturer. Grease a 9-inch pie dish lightly. Place a baking sheet under the rack you’ll be baking the pot pie on to catch any overflowing filling.

Smooth the first pie crust into the bottom of the pan with your fingers. Remove any extra that is hanging over the sides. Fill it halfway with pot pie filling.

Trim the overhang again and place the second crust on top. Seal the pie’s edges by pushing them with the tongs of a fork or your fingers.

Cut a few slits in the center of the top crust with a sharp knife to allow steam to escape. Brush the top of the crust with the beaten egg using a pastry brush.

40-50 minutes, or until golden brown. Allow to cool for 10 minutes before serving.

5. Baked Chicken Alfredo Pasta

A new take on the classic Alfredo! For a rich, creamy pasta bake with tender chicken, combine cream of chicken soup with Alfredo sauce. You can try this beautiful recipe: 

Ingredient: 

• 16 ounces box of penne pasta
• ½ cup butter
• 1 pint heavy whipping cream or 2 cups
• 4 ounces cream cheese
• ½ teaspoon minced garlic
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup grated parmesan cheese
• 2 cups cooked chicken chopped or shredded
• 2 cups mozzarella
• 1/4 cup parmesan

Recipe: 

Preheat the oven to 350°F. Fill a pot halfway with water and add the penne. Cook according to the package instructions. Set it aside after draining and rinsing it.

Melt butter, heavy whipping cream, and cream cheese in a medium saucepan over medium-high heat. Cook until the cheese has melted. Combine the minced garlic, garlic powder, Italian seasoning, salt, and pepper in a mixing bowl.

Continue to whisk until the mixture is smooth. Grate the parmesan cheese on top. Bring to a simmer and cook for 3-5 minutes, or until it begins to thicken.

Return the pasta to the boil and top with the Alfredo Sauce. Then add the chicken and combine everything.

Fill a 913 baking dish halfway with the pasta mixture and top with 1 cup mozzarella. Then, top with the leftover mozzarella and parmesan cheese and the rest of the spaghetti mixture. Bake the cheese for 20-30 minutes, or until brown and bubbling.

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6. Creamy Chicken and Mushroom Pasta

Sauté mushrooms, chicken, and garlic before combining with noodles and cream of chicken soup for a decadent pasta dish. Here is an awesome recipe for you to try: 

Ingredient: 

• 2x 200g/7oz Chicken Breasts, brought close to room temp
• 1 tbsp Olive Oil
• 1 tsp Garlic Powder
• 1/2 tsp EACH: Dried Thyme, Salt (plus more to taste)
• 1/4 tsp Black Pepper (plus more to taste)
• 2 tbsp Unsalted Butter
• 250g / 9oz Chestnut Mushrooms, quartered (or a variety of choice)
• 60ml / 1/4 cup Dry White Wine
• 120ml / 1/2 cup Chicken Stock
• 300ml / 1 1/4 cups Heavy/Double Cream, at room temp
• 300g / 10.5oz Short-Cut Pasta of choice
• 60g / 2oz freshly grated Parmesan, plus more to serve if desired
• 1 tbsp Fresh Parsley, plus extra to serve is desired

Recipe:

Cut each chicken breast horizontally across the center to form four equal-sized breasts. Coat with olive oil, garlic powder, thyme, salt, and pepper.

Fry for a few minutes on each side over medium-high heat, until brown and just cooked through the core. Remove from pan and set aside to cool. Slice your chicken into thin strips just before serving, making sure to cut at a little angle and against the natural grain of the chicken.

Add the mushrooms after the butter has melted. Fry until a lovely golden crust forms. You want them caramelized on all sides, so don’t move them about too much. Towards the end, season with a touch of salt and pepper.

Pour in the wine and reduce until it has mostly evaporated. This is necessary so that it does not overshadow the sauce. Pour in the chicken stock, followed by the cream. If the stock is rapidly boiling, reduce the heat before adding the cream, otherwise, it will curdle.

Bring to a simmer, then reduce to medium-low and leave to thicken for 7-10 minutes. Meanwhile, cook the pasta until al dente in salted boiling water. Before draining, save a cup of the starchy pasta water.

Stir in the parmesan and parsley until well combined. Season with salt and pepper, then fold in the drained pasta. 

Stir in the chicken (along with any resting juices) until the sauce thickens and clings to the pasta. If necessary, add some pasta water to loosen it up. Enjoy with extra parmesan and parsley!

7. Creamy Chicken and Broccoli Bake

A delectable blend of chicken, broccoli, and creamy bliss cooked to perfection. Simple, but oh-so-satisfying. Here is a wonderful recipe for you to try at home:

Ingredients:

• 1 tbsp oil
• 1 lb boneless chicken
• 20 oz broccoli florets
• 1 cup Heavy Cream
• 1/2 cup parmesan cheese
• 1/2 tsp garlic salt
• 1 cup mozzarella cheese

Recipe: 

Heat the oil in an oven-safe skillet. Cook the chicken until it turns golden brown.

Broccoli florets should be cut into bite-size pieces. Combine them with the chicken in the dish.

Combine the whipped cream, parmesan cheese, and garlic salt in a mixing bowl. Distribute the sauce over the broccoli.

Bake for 10 minutes at 350°F. Remove from the oven and top with the mozzarella cheese.

Bake for 7 minutes longer, or until the cheese is slightly browned. Serve immediately while the cheese is still completely melted.

8. Creamy Chicken and Stuffing Casserole

Any time of year, a Thanksgiving-inspired dish! For a hearty supper, combine shredded chicken, stuffing, and cream of chicken soup. You try this unique recipe:

Ingredients:

• 2 pounds of chicken tenderloins
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 10.5 ounce can cream of celery soup
• 10.5 ounce can cream of chicken soup
• ¼ cup milk
• 6-ounce box Stove-top chicken stuffing mix
• 1 ½ cups chicken broth (see notes below)
• fresh or dried parsley for garnish (optional)

Recipe: 

Preheat the oven to 375 degrees Fahrenheit. Set aside a 117-inch baking dish sprayed with cooking spray.

Place 2 pounds of chicken tenderloins in a baking dish and cut them into bite-sized pieces.

Toss the chicken with half a teaspoon of kosher salt and half a teaspoon of black pepper.

10.5 ounce can cream of celery soup, 10.5 ounces can cream of chicken soup, and 1/4 cup milk whisked together in a small dish until smooth.

Pour the sauce over the chicken pieces and spread it out to cover completely.

Sprinkle the top with the 6-ounce box Stove Top chicken stuffing mix evenly.

Pour 1 1/2 cups chicken broth over the stuffing mix, making sure that all of the stuffing is wet.

Bake for 40 minutes, covered with foil. Remove the foil and bake for another 5 minutes to lightly brown the top.

Serve garnished with fresh or dried parsley (optional). When ready to serve, scoop up some of the bottom gravy and sprinkle it over each serving.

9. Creamy Chicken and Vegetable Skillet

For a quick and healthful dinner, sauté your favorite vegetables with chicken and cream of chicken soup. Here is a wonderful recipe for you: 

Ingredients:

• 2 cups (150g) fresh broccoli florets
• 2 cups (300g) cubed butternut squash
• 2 Tablespoons olive oil, divided
• 1.5 pounds (24 ounces/680g) boneless, skinless chicken thighs or breasts
• 1 Tablespoon (14g) unsalted butter
• 1/4 teaspoon EACH salt & ground black pepper, plus more for vegetables & chicken
• 1/4 cup (33g) diced onion
• 7–8 garlic cloves, minced
• 2 teaspoons dried parsley
• 1 and 1/4 cups (300ml) chicken broth (low-sodium is fine)
• 3/4 cup (180ml) half-and-half or whole milk
• 1 Tablespoon (8g) cornstarch
• This is optional, chopped fresh parsley, for garnish

Recipe: 

Vegetables to roast: Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Using parchment paper, line a large baking sheet. Arrange the vegetables on the baking sheet in a single layer. 

Drizzle 1 tablespoon olive oil over the top and whisk to coat. Season with salt and pepper to taste. Cook the vegetables for 20 minutes in the oven.

Meanwhile, cook the chicken in a large 12-inch skillet with the remaining 1 tablespoon olive oil over medium heat, swirling to coat.

I typically use a cast iron pan, but any skillet of this size will suffice. A Dutch oven can also be used. Cook the chicken thighs in the skillet for 4 minutes on each side, seasoning with salt and pepper. 

Because the chicken will finish cooking in the oven, you want it lightly browned on the outside but not entirely cooked in the center. Place the chicken on a plate and cover loosely with foil. In step 4, you’ll return it to the pan.

Prepare the pan sauce. Pour the butter into the heated pan (no need to clean it first) and gently swirl to coat as it melts.

Combine the salt, pepper, onion, garlic, parsley, and chicken broth in a mixing bowl. Cook and stir, scraping off any browned bits from the skillet’s bottom. Allow the sauce to simmer for 5 minutes, stirring/scraping now and then. 

Whisk together the half-and-half and cornflour with a fork. Slowly pour in the half-and-half/cornstarch mixture, swirling or whisking to incorporate. Cook for 1 minute, stirring constantly. Season with salt and pepper to taste.

Stir in the chicken and roasted veggies to coat everything with the sauce. Bake the skillet for 5-10 minutes, or until the chicken is cooked through (internal temperature should be at least 165°F (74°C)).

Remove from the oven and, if wanted, garnish with fresh parsley before serving. 

Leftovers can be stored in the refrigerator for a few days. Reheat over medium heat on the stove or in the microwave.

10. Creamy Chicken and Spinach Stuffed Shells

Bake until bubbling, then stuff pasta shells with a savory blend of chicken, spinach, and creamy soup. Here is an easy recipe to try:

Ingredients:

• 1 (12-ounce) package of jumbo pasta shells
• 2 cups cooked, shredded chicken (such as from a rotisserie chicken)
• 1 (10 ounces) box of frozen chopped spinach, thawed and squeezed dry
• 1 (15 ounces) container of ricotta cheese (about 1 ¾ cups)
• 2 cups (8 ounces) shredded mozzarella cheese, divided
• ¼ cup grated Parmesan cheese
• 1 egg
• 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
• ½ teaspoon salt
• ½ teaspoon garlic powder
• Pinch of nutmeg
• 2 cups Alfredo sauce (I used one 15-ounce jar plus part of a second jar)

Recipe: 

Preheat the oven to 350 degrees Fahrenheit. Coat a 9 x 13-inch baking dish with cooking spray. Fill the bottom of the dish with 1 cup of Alfredo sauce. Save the remaining sauce for later.

Cook pasta according to package directions in a big pot of salted boiling water. Drain and rinse with cool water.

Combine the chicken, spinach, ricotta, 1 12 cup mozzarella, Parmesan, egg, basil, salt, garlic powder, and nutmeg in a large mixing bowl.

Fill each shell halfway with the chicken mixture. You might not need all of the shells in the package depending on how full you cram each shell. 

In my pan, I can fill and fit approximately 20-22 shells. If you have leftover shells and filling, combine them in a small dish and freeze it for another meal (or bake it with the larger dish).

Place the stuffed shells, open side up, in the prepared baking dish. Pour the remaining 1 cup of Alfredo sauce on top. Finish with the remaining 12 cups of mozzarella.

Cover with foil and bake for 30 minutes or until well cooked. Remove the foil cover for the last 5-10 minutes of baking to allow the top to crisp up.

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11. Creamy Chicken and Wild Rice Casserole

A substantial dish made with wild rice, chicken, and cream of chicken soup for a filling and comfortable supper. You can try this classic recipe:

Ingredient: 

• 1 1/2 cups wild rice blend, cooked according to package directions (measure uncooked)*
• 1 1/2 lbs. chicken breasts or thighs, chopped into large bite-size pieces
• 1/4 tsp EACH salt, pepper, paprika
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, divided
• 1 yellow onion, diced
• 3 stalks celery, chopped
• 3 carrots, chopped
• 6 cloves garlic, minced
• 8 ounces baby Bella/cremini mushrooms, sliced

Then for the Cream Sauce:

• 2 cups low-sodium chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter
• 1 tablespoons olive oil
• 1/3 cup flour
• 2 cups milk
• 2 teaspoons chicken bouillon (granulated, base, or crushed cubes)
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 tsp EACH dried parsley, dried basil
• 1/2 tsp EACH dried thyme, salt, pepper
• 2 cups freshly grated sharp cheddar cheese, divided
• 1/2 cup freshly grated Parmesan cheese

For the Panko Topping this Optional 

• 3/4 cup panko breadcrumbs
• 1 tablespoon butter
• 1 tablespoon olive oil

Recipe: 

Preheat the oven to 350°F. Spray a 913 baking dish lightly with nonstick cooking spray.

 Pat the chicken dry with a paper towel while it is still on the chopping board. Mix in 14 teaspoons salt, 14 teaspoons pepper, and 14 teaspoons paprika. Place aside.

 In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Sear the chicken in a single layer for one minute without moving it, then cook and stir until opaque (it will not be cooked through). Using a slotted spoon, transfer the chicken to a large mixing basin.

Vegetables and aromatics should be sautéed. If the drippings appear dry, add a dab of oil (or butter for decadence). Sauté the onions, carrots, and celery until the onions are soft. Sauté the garlic for 30 seconds before adding it to the chicken bowl with a slotted spoon.

Make caramelized mushrooms Melt 2 tablespoons butter in the remaining drippings with a splash of olive oil over medium-high heat. 

Stir in the mushrooms to coat evenly, then place in a single layer. Cook until each side is deeply golden. Using a slotted spoon, transfer to the chicken bowl.

In a liquid measuring cup or basin, combine the chicken broth and cornflour; put aside. Melt 2 tablespoons butter with 1 tablespoon olive oil in the now-empty pot (do not wipe out). 

Cook for 2 minutes while mixing in the flour. Reduce the heat to low and whisk in the chicken broth/cornstarch and milk, followed by the Dijon, Worcestershire sauce, chicken bouillon, and all spices/seasonings.

Bring sauce to a boil, whisking frequently, until thickened. Remove from heat and whisk in 1 cup melted cheddar, followed by 1 cup melted Parmesan cheese.

Stir in the chicken/mushroom/veggie and wild rice mixture until equally incorporated. Season with salt and pepper to taste. Transfer to the casserole dish that has been prepared. Finish with the remaining 1 cup cheddar cheese.

Melt butter in olive oil in a medium skillet over medium heat. Stir in the panko to coat. Continue to heat until the crumbs are golden brown. Sprinkle evenly over the cheese.

Bake the casserole, covered, for 30-35 minutes, or until hot and bubbling and the cheese is melted.

12. Creamy Chicken and Tomato Pasta

The ordinary pasta is elevated to new heights by a delectable mix of chicken, tomatoes, and a creamy sauce. Here is a gorgeous recipe for you to try at home: 

Ingredients:

• 2 cups dry penne pasta cooked accordion to package instructions
• 1 lb chicken breasts boneless, skinless
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoon flour
• 4 tablespoons butter divided
• 4 cloves garlic pressed
• 1 cup cherry tomatoes
• 1.5 tablespoon Italian seasoning blend
• 1.5 cups cooking cream
• 1 cup chicken broth
• ½ cup tomato sauce
• 3 cups spinach or about 3 large handfuls
• ¼ cup Parmesan cheese shredded (plus additional for serving)
• Fresh basil for serving

Recipe: 

Cook the pasta according to the package directions. While the pasta is cooking, cut the chicken breasts into 3-inch pieces and season with salt, black pepper, and flour in a large mixing bowl.

Add half of the butter to a heated pan. When the butter has melted, add the chicken breast and cook for about 7 minutes, or until the insides are no longer pink. Remove the chicken from the pan and place it on a platter.

Add the remaining butter and garlic to the same pan. Cook until the garlic is fragrant (approximately 2 minutes), then add the cherry tomatoes and spices and cook until the tomatoes soften (about 3-4 minutes). Bring the cream, chicken broth, and tomato sauce to a simmer.

Once cooking, toss in the spinach and parmesan cheese (this may need to be done in batches to accommodate all of the spinach). When the spinach has wilted, add the cooked chicken and pasta, toss to combine, and serve with fresh basil and parmesan cheese.

13. Creamy Chicken and Potato Chowder

To make a thick and hearty chowder, combine diced potatoes, chicken, and cream of chicken soup. You can take some time to try this recipe: 

Ingredient:

• ¼ cup unsalted butter
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1 teaspoon dried thyme
• ¼ cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk, or more, as needed
• 2 russet potatoes, peeled and cubed
• 2 cups diced cooked chicken breast
• 1 ½ cups shredded sharp cheddar cheese
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Recipe: 

Melt the butter over medium heat in a large stockpot or Dutch oven. Mix in the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft, about 3-4 minutes. 1 minute after adding the thyme, stir until aromatic.

1 minute later, whisk in the flour until lightly browned. Cook, whisking constantly, until slightly thickened, about 1-2 minutes, with the chicken broth and milk. Mix in the potatoes.

Bring to a boil, then reduce to low heat and cook until the potatoes are cooked, about 12-15 minutes. Stir in the chicken and cheese a handful at a time until smooth, approximately 1-2 minutes; season to taste with salt and pepper. If the chowder is too thick, add more milk as needed to achieve the appropriate consistency.

Serve immediately, if preferred garnished with parsley.

14. Creamy Chicken and Cornbread Casserole

For a wonderful texture, this southern-inspired recipe combines delicate chicken, creamy broth, and crumbled cornbread.

Ingredients:

• 1 (10.5 oz) can condensed cream of chicken soup, not diluted
• 1 (10.5 oz) can condensed cream of mushroom soup, not diluted
• ¾ cup milk
• 4 cups cooked, diced chicken
• 1 cup grated cheddar cheese

For the Cornbread Topping

• 1 (8.5 oz) box corn muffin mix (such as Jiffy brand)
• 1 (14.75 oz) can cream style sweet corn
• ⅓ cup sour cream
• 1 egg
• 2 tablespoons melted butter

Recipe: 

Preheat the oven to 400 degrees Fahrenheit. Coat a 3-quart baking dish with nonstick cooking spray. If you use a 2-quart dish, the cornbread topping will be slightly thicker and may need to bake for a few minutes longer.

In a large mixing bowl, combine condensed soups and milk. Incorporate the cooked chicken and cheese.

Place the chicken mixture in the prepared baking dish.

Whisk together corn muffin mix, cream-style corn, sour cream, egg, and melted butter in a separate bowl. Evenly distribute over the chicken mixture.

Bake for 40-45 minutes, uncovered, or until a toothpick inserted into the centre of the topping comes out clean. If the top of the casserole becomes too dark before it’s done, loosely tent it with foil. Allow to stand for 5-10 minutes before serving.

15. Creamy Chicken and Veggie Quinoa

For a healthful and delectable supper, combine quinoa with a vegetable medley, chicken, and cream of chicken soup. You try this recipe below:

Ingredient: 

• 2 cups reduced-sodium chicken broth
• 1 cup 2% milk
• 1 teaspoon poultry seasoning
• 1/2 cup flour
• 2 cups water, divided
• 1 cup uncooked quinoa, rinsed
• 1/4 cup cooked, crumbled bacon (optional… sort of)
• 1 pound boneless skinless chicken breasts
• 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
• 1/4 cup shredded Gruyere cheese (any kind will work)
• 3 cups fresh broccoli florets

Recipe:  

Preheat the oven to 400°F and liberally grease a 913 baking dish (really, heavily because it sticks to the sides). In a saucepan, bring the chicken broth and 1/2 cup milk to a low boil. Whisk together the remaining 1/2 cup milk, poultry spice, and flour; add to the boiling liquid and whisk until a thick, creamy sauce develops.

Stir the sauce from step one, one cup of water, quinoa, and bacon in a large mixing dish. Pour the mixture into the baking dish that has been prepared. 

Slice the chicken breasts into thin strips and arrange the strips on top of the quinoa mixture. Season with salt and pepper to taste. Bake for 30 minutes, uncovered.

While the casserole is baking, blanch the broccoli for 1 minute in boiling water until brilliant green, then rinse under cold water. Place aside.

Remove the casserole from the oven, toss the mixture in the pan, and bake for an additional 10-15 minutes to achieve the desired consistency. 

When the quinoa and chicken are done and the sauce has thickened, add the broccoli and a small amount of water (up to one cup) until the consistency is creamy and smooth and you can easily mix it in the pan. Top with the cheese and bake for 5 minutes, or until the cheese melts.

Conclusion 

Great right? The cooking possibilities with a can of cream of chicken soup are unlimited. This simple ingredient can elevate your cuisine to the next level, whether you’re searching for a quick weekday meal or a special occasion dish. 

Consider the versatility of this substance. Next time you’re in the kitchen, grab a can and be creative! You’ll be surprised at what you can come up with. Happy cooking!